"I challenge you to find someone out there who won't succumb to a plate of chicken Parmesan. Put it on a sub or lay it on a dish of pasta; either way, the juicy chicken cutlets - encased in crispy, golden brown bread crumbs, smothered in bright marinara, and crowned with a bubbling layer of fresh mozzarella - will bring the hungry masses to their knees."
Kosher salt and freshly ground black pepper
fresh mozzarella cheese, thinly sliced
Marinara Sauce or your favorite store-bought marinara sauce, warmed
freshly grated Parmigiano Reggiano cheese
fresh lemon juice
extra-virgin olive oil
Spanish onion, finely chopped
garlic cloves, finely chopped
1/8 - 1/4 teaspoons
crushed red pepper flakes, depending on how spicy you like it
plum tomatoes, with their juices
chopped flat-leaf parsley leaves
finely chopped fresh oregano
Kosher salt and freshly groundblack pepper
chopped fresh basil leaves
In This Recipe
Preheat the oven to 425°F. Working with one breast at a time, place chicken breasts on a cutting board, flat side down. Press the chicken with the palm of one hand, and cut in half horizontally to make 2 cutlets. With the flat side of a meat pounder, pound the chicken between pieces of plastic wrap until about ¼ inch thick.
Put the flour, beaten eggs, and bread crumbs in separate shallow dishes and season each with salt and pepper. Season each chicken cutlet on both sides with salt and pepper. Dredge each cutlet in the flour and tap off any excess. Dip in the eggs and let the excess drip off. Dredge in the bread crumbs, pressing the crumbs to adhere to the chicken. Transfer the breaded chicken to a baking sheet or large plate.
Place a wire rack over a rimmed baking sheet. Heat ¼ cup of the canola oil in a large sauté pan over high heat until it begins to shimmer. Add 2 pieces of the chicken to the hot oil and cook until golden brown on both sides, about 3 minutes per side. Transfer the chicken to the wire rack on the baking sheet. Heat the remaining ¼ cup canola oil and cook the remaining chicken.
Divide the mozzarella evenly among the chicken breasts. Place the baking sheet in the oven and bake until the cheese is melted and golden brown, about 5 minutes.
Remove the chicken from the oven. Put one chicken breast on each of four plates, ladle hot marinara sauce over the top, and sprinkle with grated Parmigiano Reggiano.
In a large bowl, whisk together the lemon juice and olive oil. Add the arugula and season with salt and pepper. Top each plate with some arugula and serve.
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the tomato paste and cook until it deepens slightly in color, about 1 minute.
Stir in the tomatoes and their juices. Rinse each can with ¼ cup water and add the water to the pot. Bring to a boil over high heat. Reduce the heat to medium and cook until the tomatoes become very soft and begin to break down, about 15 minutes. Using a potato masher, mash the tomatoes into a coarse purée. Add the parsley and oregano and cook, stirring occasionally, until the sauce has thickened, about 20 minutes. Season with salt and black pepper and stir in the basil.
Use immediately, or let cool completely and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.